Try to start this recipe early in the day.,Pour about 7.5cm (3) of water into the bottom of a small saucepan and bring to a boil over a medium heat.,Place egg yolks and caster sugar into a pyrex (or heatproof) bowl, large enough to sit firmly on top of the saucepan (to form a double boiler).,Using hand-held electric beaters set on the lowest speed, beat the custard mixture over the heat until the mixture becomes light and creamy and starts to thicken.,At this stage, the mixture should be able to coat the back of a spoon.,This doesn't take too long - about 4-5 minutes.,(If you dont have a hand-held electric mixer, you can use a balloon whisk, but I think the mixer gives a better texture.,).,Remove the custard from the heat, add vanilla, set aside and allow the custard to cool slightly.,Meanwhile, in another bowl, whip the cream just until soft peaks form dont overbeat.,Stir the cream into the cooled custard and mix well.,Pour into an airtight, 2 litre (8 cup) capacity container and freeze (I use a plastic ice-cream container).,Allow about five hours for the ice-cream to freeze to the stage where you can add the raisins.,It should be frozen through, but still soft enough to stir in the raisins.,If you add the raisins when the ice-cream is too soft, they will sink to the bottom.,About four hours after the ice-cream has gone into the freezer, place the raisins into a shallow bowl, heat the rum for 30 seconds on HIGH in the microwave and pour the warmed rum over the raisins, mixing well.,Leave the raisins to soak for about an hour, but dont leave them for too long or theyll develop a harsh alcoholic flavour.,When ice cream is frozen through but still soft enough to stir, add the rum and raisins, stirring quickly to incorporate.,Smooth the top of the ice cream, return to the freezer and leave overnight.,______